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Chicken Under Bricks |
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You'll find this to be extremely
flavorful - use plenty of freshly ground pepper. Serves 4 to 6. |
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1 roasting chicken,
approximately 4-5 pounds * (* Note: you can also use chicken pieces instead of a whole chicken - we prefer thighs because we like the dark meat.) Use a sharp knife or pair of poultry shears to remove backbone from the chicken (save this for chicken stock!). Lay the chicken (or chicken pieces) on a flat surface, skin side up, and flatten by pressing with the heel of your hand - the chicken should be as flat as possible (see photo è). Rub chicken generously with lemon juice and season (also generously) with salt and pepper. Heat the oil in a large, heavy skillet (we recommend cast iron) over medium-high heat until it is hot but not smoking. Place the chicken in the oil skin side down and place a lid or other skillet on top of the chicken. (click on photos for larger view) Place two bricks or other weights totaling about 10 pounds (4.5 Kg) on top of the lid and cook the chicken over medium-high heat until the skin is golden brown, about 8-10 minutes. Remove the weights and lid and turn the chicken over. Replace the lid and weights and cook 8-10 minutes more. Recipe is adapted from World Wide Recipes, 10-30-03 |
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